Chocolate Espresso Meringue Cookies

These crunchy meringue cookies made with cocoa, brewed espresso, and cacao nibs look decadent but are super easy to make!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 22 Calories

Ingredients

• 1 tablespoon stevia powder
• 4 egg whites, at room temperature
• 1 tablespoon strongly brewed espresso
• 1 tablespoon very finely ground coffee
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon cream of tartar
• 0.125 cup white sugar
• 1.5 tablespoons unsweetened cocoa powder
• 0.33333334326744 cup cacao nibs

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.

Step 3

Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.

Step 4

Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.